METHOD

Preheat a grill (broiler) to high. Place the mirin, sake, sugar, miso and ginger in a small saucepan over medium heat and bring to the boil. Cook, stirring, for 2 minutes and set aside. Brush the cut side of the eggplant with sesame oil.

Place, cut-side up, on a large oven tray lined with aluminium foil. Grill (broil) for 4 minutes or until lightly golden. Brush with the miso glaze and cook for a further 6–8 minutes or until golden and the eggplant is cooked through.

Sprinkle with the sesame seeds, bonito flakes and shiso to serve. Serves 4.

+ Japanese finger eggplants are also sold as ‘Lebanese’ eggplants. Find them in Asian grocers, greengrocers and some supermarkets.

++ Bonito flakes are Japanese dried fish flakes, available from specialty food stores and Asian grocers.

Preheat a grill (broiler) to high. Place the mirin, sake, sugar, miso and ginger in a small saucepan over medium heat and bring to the boil. Cook, stirring, for 2 minutes and set aside. Brush the cut side of the eggplant with sesame oil.

Place, cut-side up, on a large oven tray lined with aluminium foil. Grill (broil) for 4 minutes or until lightly golden. Brush with the miso glaze and cook for a further 6–8 minutes or until golden and the eggplant is cooked through.

Sprinkle with the sesame seeds, bonito flakes and shiso to serve. Serves 4.

+ Japanese finger eggplants are also sold as ‘Lebanese’ eggplants. Find them in Asian grocers, greengrocers and some supermarkets.

++ Bonito flakes are Japanese dried fish flakes, available from specialty food stores and Asian grocers.

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